Shrimp (prawn) Pumpkin and Chilli Pasta

Shrimp, raw, 500 grams (remove)
Shallots, 3 tbsp chopped (remove)
Olive Oil, 1 tbsp
*Marigold Swiss Bouillon (5g) (Orange Top), 1 tbsp (remove)
Half and Half Cream, 4 tbsp (remove)
*Peppers, hot chili, red, fresh, 1 pepper
Parsley, 2 tbsp
Butternut Squash, 2 cup, cubes
Garlic, 3 cloves
White Wine 1 glass
*Pasta, whole wheat elbows, 8 oz

Put your water on to boil the pasta. In a seperate pan, heat oil. Throw in chopped shallot (or onion) and cook gently for 2 minutes. Add crushed garlic. Throw in cubes of squash ( or good quality pumpkin) add the stock powder. Turn up the heat and add the glass of wine so it bubbles up. . You can use a short type of pasta, my mother in law always uses something smaller like elbows, small rings, etc. Turn down heat and cover so that you simmer the pumpkin for about 10 minutes you want the pumpkin to start to break up. Remove the lid. You should be putting pasta in now depending on cooking time. Check for seasoning. Turn up the heat a little, throw in the raw shrimp and the chilli ( you can use chilli flakes too) you will need about 3 mins to cook so it turns pink. Add your cream, we would use 'Single cream' here in the UK. let it bubble for a few minutes. Set aside until pasta is ready. Drain pasta and reserve some of the cooking liquid. add the sauce to the pasta in the pan. Finish with freshly chopped parsley and serve.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MAILKARENNOW.